You probably know what I’m talking about, the scatcharoos with the peanut butter rice crispies that is topped or sandwiching a butterscotch chocolate mixture. Well these have a very similar taste, but a bit different texture. For one, there are no rice crispies in them. Instead, they contain oatmeal! I liked them a lot. Won’t give up the good old scatcharoo but will make them again!
One thing I would change next time is to put it in a larger pan. It calls for a 10×15. I halved the recipe and put it in a 8×8. I new it was going to be a bit thicker but I think I overbaked them just a bit because of it being thicker. The only thing I changed from the original recipe is using dark chocolate – I am loving the rich dark chocolate these days! But you use what chocolate you like.
Glazed Peanut Butter Bars
3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons water
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well.
Spread into a greased 15x10x1 in. baking pan. Bake at 325° for 18-22 minutes or until lightly browned.
1-1/4 cups milk chocolate chips (I used DARK!)
1/2 cup butterscotch chips
1/2 cup creamy peanut butter
Using a microwave, melt chips and peanut butter; stir until smooth. Pour over warm bars; spread evenly. Cool completely on a wire rack before cutting. Yield: 4 dozen.